Chicken Marsala

Dinner · Meat & Poultry Mains

Chicken Marsala

Lightly floured chicken cutlets with mushrooms in a Marsala and sherry pan sauce, cooked in one skillet.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 people

Bring it to the table

About this recipe.

Thin chicken cutlets lightly coated in seasoned flour and simmered with mushrooms, Marsala, and sherry.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ¼ Cup All-Purpose Flour (for coating)
  • ½ Tsp. Salt
  • ¼ Tsp. Ground Black Pepper
  • ½ Tsp. Dried Oregano
  • 4 Medium Chicken breast halves (boneless, skinless, pounded to an even ¼-inch thickness)
  • 4 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1 Cup Mushrooms (sliced)
  • ½ Cup Marsala Wine
  • ¼ Cup Cooking Sherry

The cooking plan

How to make Chicken Marsala.

  1. Pound the boneless chicken breast halves to an even ¼-inch thickness. Mix the flour, salt, pepper, and oregano in a shallow dish. Lightly coat each cutlet in the mixture and shake off excess. Discard the leftover flour mixture after it contacts raw chicken.

  2. Melt the butter with the olive oil in a large skillet over medium heat. Add the cutlets in a single layer, working in batches if necessary. Cook until lightly browned on the first side, about 2–3 minutes. Turn and add the sliced mushrooms around the chicken.

  3. Briefly move the skillet off the burner and pour in the measured Marsala and sherry. Return to medium-low heat, scrape up browned bits, and bring to a gentle simmer. Cover and cook about 5–10 minutes, turning once, until a thermometer inserted sideways into the thickest part of each cutlet reads 165°F. Remove individual pieces as they reach temperature.

  4. Transfer the chicken to plates. If the sauce is thin, simmer it uncovered for a few minutes until it lightly coats a spoon. Spoon the mushrooms and sauce over the chicken and serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Marsala

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Thin chicken cutlets lightly coated in seasoned flour and simmered with mushrooms, Marsala, and sherry.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • ¼ Cup All-Purpose Flour for coating
  • ½ Tsp. Salt
  • ¼ Tsp. Ground Black Pepper
  • ½ Tsp. Dried Oregano
  •  
    4 Medium Chicken breast halves boneless, skinless, pounded to an even ¼-inch thickness
  • 4 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1 Cup Mushrooms sliced
  •  
    ½ Cup Marsala Wine
  •  
    ¼ Cup Cooking Sherry

Equipment

1 Large skillet with lid
1 Shallow dish (For dredging.)
1 Meat mallet or rolling pin (Pound chicken between sheets of food-safe wrap.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pound the boneless chicken breast halves to an even ¼-inch thickness. Mix the flour, salt, pepper, and oregano in a shallow dish. Lightly coat each cutlet in the mixture and shake off excess. Discard the leftover flour mixture after it contacts raw chicken.
  2. Melt the butter with the olive oil in a large skillet over medium heat. Add the cutlets in a single layer, working in batches if necessary. Cook until lightly browned on the first side, about 2–3 minutes. Turn and add the sliced mushrooms around the chicken.
  3. Briefly move the skillet off the burner and pour in the measured Marsala and sherry. Return to medium-low heat, scrape up browned bits, and bring to a gentle simmer. Cover and cook about 5–10 minutes, turning once, until a thermometer inserted sideways into the thickest part of each cutlet reads 165°F. Remove individual pieces as they reach temperature.
  4. Transfer the chicken to plates. If the sauce is thin, simmer it uncovered for a few minutes until it lightly coats a spoon. Spoon the mushrooms and sauce over the chicken and serve hot.

Notes

Makes four servings. Evenly thin cutlets cook more predictably; check 165°F rather than relying on clear juices. This method gently simmers the measured wines and does not require flambéing. Timing is an estimate and may increase if the chicken is cooked in batches.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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